Homemade Overnight Bagels with Seeds

1. Start bagels the night before you want to serve them and mix water and rice syrup in a small bowl

2. Add flour, yeast and salt in a large bowl and make a well in the middle, then stir in the liquid and mix with a wooden spoon until a dough is formed

3. Knead the dough for at least 15 minutes until it is smooth and elastic

4. Place the dough into a large, oiled bowl, cover with clingfilm and leave to rise for about an hour until doubled in size

5. Line 2 cookie sheets with lightly oiled and floured greaseproof paper, divide dough into 12 pieces and weigh them to around 100g each to ensure they are even

6. Shape the dough pieces into balls and make a hole in the middle using a wooden spoon, ensuring the hole is at least 3cm big as it will close slightly when the dough proves

7. Gently place the bagels onto the prepared cookie sheets and lightly brush them with oil, then cover with clingfilm and place the cookie sheets into the fridge overnight for at least 12 hours

8. The next day, remove the trays from the fridge and allow them to come to room temperature, then preheat the oven to 220°C

9. Heat a large, wide pot of boiling water with the baking soda and when bubbling, add in the bagels three at a time or however many will fit comfortably and cook for 2 minutes on each side

10. Place the boiled bagels back onto the cookie sheets and bake in the oven for 8-10 minutes until lightly golden, then put them on wire racks to cool

11. Place the boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds if using

Notes

1. Keep bagels well for up to 4 days in an airtight tin or freeze for up to 3 months

2. Enjoy the bagels as prepared